Gluten Free Banana Bread

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist…

A Couple Cooks – Recipes worth repeating.

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.

Gluten free banana bread

Who needs AP flour, really? This one’s our favorite banana bread recipe…and there’s no flour to speak of. Just good old fashioned oats, bananas and a bit of magic. Try this golden brown Gluten Free Banana Bread recipe! It’s got just the right moist texture, nuanced sweetness, and pure banana flavor. There’s a crunchy sugar topping, too (yum). Whip it all up in a blender and wait while comfy, cozy aroma winds it’s way from the oven.

What you need for gluten free banana bread

For gluten free banana bread, there are three basic options for the flour component. Make it with oat flour, almond flour, or gluten free flour. Gluten free flour can have additives and gums, so we don’t generally use it in our recipes. Almond flour is delicious but send the calories through the roof. So we picked oats! You’ll use the same trick behind our Healthy Banana Muffins: blend them up until they form a natural flour. Here’s what you’ll need:

  • Old Fashioned rolled oats (not steel cut or instant oats)
  • Very ripe bananas
  • Sugar (or coconut sugar)
  • Baking soda, baking powder and salt
  • Eggs
  • Neutral oil
  • Honey
  • Vanilla and cinnamon
  • Turbinado sugar, for topping
Gluten free banana bread recipe

Tips for this banana bread recipe

This gluten free banana bread is a riff on some of our blender muffins and breads, but even better. We’ve tested it time upon time to get it just right! Here are a few things to keep in mind when you make it:

  • Use the ripest possible bananas. This is the cardinal rule of banana bread, and especially true with the gluten free variety. Don’t attempt this without brown bananas.
  • Mash and measure the bananas. You’ll use half in the blender, then stir in half so the batter gets a lumpy texture: just like normal banana bread!
  • Allow to come to room temp before cutting. This is important, since it doesn’t have gluten to hold it together.
  • Cut large slices. This also helps the bread stay together without gluten.

How to tell when it’s done

This banana bread gets dry when overbaked. How to know when it’s done? The top should be puffed and golden brown. When you insert a toothpick, it will come out mostly dry but with some crumbs still clinging to it. If you push it to a fully dry toothpick, the bread will be too dry. Trust us!

Gluten free banana bread

Gluten free banana bread mix-ins

You can add mix-ins to this gluten-free banana bread, but read this important note first. Adding anything to the texture of this banana bread can cause it to be less stable when sliced. If you do want to add mix-ins, chop them as small as possible. For example:

  • Try mini or small chocolate chips
  • Chop walnuts or pecans very small

More gluten free banana recipes

Love this gluten free quick bread concept? We’ve got lots of fun ways to vary it. Here are some more riffs on the idea:

Gluten free banana bread

This gluten free banana bread recipe is…

Vegetarian and gluten-free.

Print
Gluten free banana bread

Gluten Free Banana Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Diet: Gluten Free

Description

This delicious gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.


Ingredients

  • 3 cups Old Fashioned rolled oats (do not use steel cut or instant oats)
  • 1 ½ cups mashed very ripe bananas (about 4 medium bananas)
  • ½ cup granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 3 eggs (or flax eggs for vegan)
  • ½ cup neutral oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • Turbinado sugar or more granulated sugar, for topping

Instructions

  1. Preheat the oven to 375 degrees.  
  2. Grease an 8 or 9-inch bread pan with oil.
  3. Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Add ¾ cup of the mashed bananas, the sugar, baking powder, baking soda, kosher salt, eggs, neutral oil, honey, vanilla, and cinnamon, stirring a bit with a spatula to incorporate the liquids a bit before you start. Blend until a smooth batter forms, stopping and scraping the bowl of the blender as necessary. Stir in the remaining ¾ cup bananas with a spatula so the batter comes to a lightly lumpy texture (like you’d expect in a good banana bread!). 
  4. Pour the batter into the prepared pan. Top with a sprinkle of turbinado sugar or more granulated sugar.
  5. Bake 50 to 55 minutes, until a toothpick comes out mostly clean but with some clinging crumbs (the exact timing depends on the size of pan and your oven). 
  6. Allow to cool in the pan until room temperature (this is important for the texture). Run a knife around the edges and invert. Slice into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage info: Stores for about 3 days at room temperature: keep it on a cutting board and cover with a towel. Or store refrigerated for 1 week, or freeze it in slices for up to 3 months.
  • Category: Baked Good
  • Method: Baked
  • Cuisine: Quick Bread

Keywords: Gluten free banana bread

A Couple Cooks - Recipes worth repeating.

Lemon Raspberry Scones

Sweet, springy Lemon Raspberry Scones make a delectable way to start your day. Paired your morning coffee or tea, they’re the boost you need to kick your day into overdrive! Even though Ohio weather is pretty much the worst – I mean it’s 39 degrees as I type this – I am finally starting to …

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Sweet, springy Lemon Raspberry Scones make a delectable way to start your day. Paired your morning coffee or tea, they’re the boost you need to kick your day into overdrive!

Close up of glazed lemon raspberry scones on a wire cooling rack

Even though Ohio weather is pretty much the worst – I mean it’s 39 degrees as I type this – I am finally starting to see little glimmers of spring even though the weatherman said there’s a chance of flurries next week.

Come on, Mother Nature it is MAY.

I even went against my better judgement and planted a bunch of Superbells this past weekend. And now I am just over here hoping that I don’t have to cover them due to said flurries.

But despite the cold temps and dreary skies, I am craving all things sweet, tart and summery. And let me tell you, even if the weather is less than ideal where you’re located, these Lemon Raspberry Scones are sure to brighter up your day and maybe even your mood!

(more…)

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Dill and Potato Irish Soda Bread

Dill and Potato Irish Soda Bread

Irish soda bread – often simply described as “soda bread” – is the sort of recipe that everyone should know how to make. The savory, quick-rising bread gets its lift from baking soda, not from yeast, and it can be mixed up in less than 5 minutes. You read that right: homemade …

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Dill and Potato Irish Soda Bread

Irish soda bread – often simply described as “soda bread” – is the sort of recipe that everyone should know how to make. The savory, quick-rising bread gets its lift from baking soda, not from yeast, and it can be mixed up in less than 5 minutes. You read that right: homemade bread from scratch with almost no prep time!

Not only does it come together quickly, soda bread can be flavored in any number of different ways, so that one bread recipe can yield dozens of different loaves. I’ve made sweet versions and savory versions before, so you really can take it in any direction you want to go. This Dill and Potato Irish Soda Bread is a savory herbed soda bread that uses plenty of dill, making it a great choice for springtime dining.

Instant potatoes may seem like an unusual ingredient here, but they’re a surprisingly handy ingredient to have when you bake a lot of breads, whether yeast breads or quick breads. The potatoes dissolve into the bread, so you don’t get any potato flavor at all, and create a softer crumb than wheat flour alone. That is why you’ll often see soft “potato bread” in the sandwich bread section of the grocery store.

Instant potatoes keep very well in the cupboard, so you can have them on hand for baking projects without needing to cook up whole potatoes. If you happen to have leftover mashed potatoes, they can be substituted by using 1/3 cup instead of 1/2 cup of instant. Leftover potatoes have more moisture than dried potato flakes, so your final loaf may need ever-so-slightly less buttermilk to come together.

I used dried dill, but fresh dill can be used if you happen to have some. Fresh dill is more potent than dried, so use slightly less than the amount I suggest below. If you’re a big dill fan, feel free to use a bit more! The bread is herbacious and savory, with a great flavor. It’s delicious when served warm and spread with butter, or when paired with a great spring soup or salad. The loaf can be eaten almost as soon as it comes out of the oven and is at its best when its fresh, so try to make it as soon before serving as possible. Leftovers can be stored at room temperature and taste great toasted when served alongside a soup or salad.

Dill and Potato Irish Soda Bread
2 cups all purpose flour
1/2 cup instant potato flakes
1 1/2 tsp baking soda
3/4 tsp salt
2 tsp sugar
1 tbsp dried dill
approx 1 cup buttermilk

Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking soda, salt, sugar and dried dill. Stir in buttermilk, mixing until the dough pulls together into a ball. If the dough is too sticky, add in an additional 1-2 tablespoons of flour. Dough will be sticky, but you should be able to shape it into a ball.
Shape dough into a ball and place on parchment paper. Cut two deep slashes (to form a +) on the top of the loaf.
Bake for 30-35 minutes, until golden brown and set.
Allow loaf to cool on a wire rack for at least 15 minutes before slicing.

Makes 1 loaf; Serves 6-8.

*Note: Lots of soda breads include raisins or currants, regardless of whether the bread is sweet or savory. If you like raisins in your soda bread, , stir in 1/2 cup along with the buttermilk and continue with the directions as written.

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Irish Soda Bread

You don’t need to be Irish to enjoy this Irish Soda Bread! This biscuit-like bread comes together easily and is delicious when slathered with butter and jam or served alongside a bowl of stew. Like a lot of people, I went through a pretty serious sourdough bread baking phase last spring. My friend Stephie had …

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You don’t need to be Irish to enjoy this Irish Soda Bread! This biscuit-like bread comes together easily and is delicious when slathered with butter and jam or served alongside a bowl of stew.

Slices of irish soda bread arranged on a wooden cutting board

Like a lot of people, I went through a pretty serious sourdough bread baking phase last spring. My friend Stephie had been posting her gorgeous loaves on Instagram and I was super intrigued with the process.

She kindly sent me some of her dried starter and walked me through the process with lots of hand-holding because for whatever reason, I was super intimidated.

After a quick Amazon shopping haul for some bread baking basics, I was all in and loved every single minute of it. I mean, what else was there to do?

Now almost a year later, I still have Stephie’s starter in my fridge. And although I am not making much sourdough these days, I’m sure to keep it well-fed.

These days, I’m in more of a banana bread phase, but I also love quick and simple loaves like this Irish Soda Bread.

Ingredients for Irish soda bread on a gray counter

WHAT IS SODA BREAD?

If you didn’t grow up eating Irish Soda Bread, the concept of this bread might be unfamiliar to you.

Soda bread really just means bread that uses baking soda as the leavening instead of yeast. A lot of different cultures have their own versions of soda bread. 

Dough blade in a white mixing bowl with a mixture of butter and flour cut together

If we’re talking about the bread that is often served around St. Patrick’s Day, this bread is usually made up of a few simple ingredients:

  • Flour
  • Sugar
  • Salt
  • Baking soda
  • Butter
  • Buttermilk

Some versions stir in raisins or currants, but I like to leave mine simple so I can serve it in more ways.

Buttermilk being poured into a bowl of flour for soda bread

And what does it taste like?

It’s got a pretty mild flavor and a soft texture, so it’s similar to Bisquick biscuits or a cream scone. Unlike something like Apple Pie Bread, it’s not really meant to stand on its own – it’s best served alongside something else. But we’ll get to that in a minute.

Wooden spoon stirring Irish soda bread dough in a white mixing bowl

HOW TO MAKE IRISH SODA BREAD

If you’ve ever made my Orange Scones, the process for making this bread won’t be that different for you. 

Start by whisking together the flour, sugar, baking soda, and salt. Use a pastry cutter to cut the butter into the flour until it resembles coarse meal. 

Whisk together the buttermilk and the egg. If you have run out of buttermilk, you can learn how to make buttermilk with a few other staple ingredients! I’ve used these substitutes before in this recipe and they work just fine.

Shaped loaf of irish soda bread on a floured marble surface

Add the wet ingredients to the flour mixture and stir just until combined. The dough will be sticky – don’t worry, you didn’t do anything wrong!

Turn the dough out onto a floured surface and knead it with floured hands just until it comes together into a ball. Form the dough into a ball about 7 inches in diameter and transfer it to a cast iron skillet or onto a baking sheet lined with parchment. 

Loaf of soda bread dough in an iron skillet, ready to be baked

Cut a cross or an X into the top of the loaf with a sharp knife and bake for 45-50 minutes. The bread is ready when it is golden and sounds hollow when it is tapped.

Let the bread cool slightly before cutting. I know you’re really supposed to let bread cool completely before you slice it, but honestly – who can resist a slice of bread still warm from the oven?!

Baked loaf of irish soda bread in a cast iron skillet

HOW TO SERVE THIS BREAD

So exactly how do you serve Irish Soda Bread?

I love to serve a loaf of this bread alongside Guinness Stew or Beef and Barley Stew

It is also delicious when slathered with lots of butter and topped with your favorite jam. If you’re not a big jam person, try sprinkling some flakey salt on top of the buttered bread. I promise, it’ll be life-changing! 

Irish Soda Bread may be a St. Paddy’s Day favorite, but this is a recipe you’ll enjoy year-round. 

Slice of Irish soda bread topped with butter on a wooden board, next to a butter knife
Slices of irish soda bread arranged on a wooden cutting board

Irish Soda Bread

Yield: 1 loaf, about 8 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

You don’t need to be Irish to enjoy this Irish Soda Bread! This biscuit-like bread comes together easily and is delicious when slathered with butter and jam or served alongside a bowl of stew.

Ingredients

  • 4 cups all purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 ¾ cup buttermilk
  • 1 large egg

Instructions

  1. Preheat oven to 375 F.
  2. In a large bowl, whisk together the flour, sugar, baking soda and salt. Using a pastry cutter, cut the butter into the flour mixture until it resembles a coarse meal.
  3. Whisk together the buttermilk and egg. Add to the flour mixture and stir until the dough comes together (the dough will be sticky). Turn the dough out onto a flour surface and knead with floured hands just until the dough comes together into a ball. Form into a ball about 7 inches in diameter.
  4. Place the loaf in a cast iron skillet or on a baking sheet lined with parchment paper. Use a sharp knife to cut an X shape into the top of the loaf.
  5. Bake for 45-50 minutes or until golden and the loaf sounds hollow when tapped. 

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Nutrition Information
Yield 8 Serving Size 1 slice
Amount Per Serving Calories 358Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 48mgSodium 535mgCarbohydrates 57gFiber 2gSugar 9gProtein 9g

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Lemon Blueberry Bread

Fresh lemon zest and juicy blueberries combine to create a delicious lemon blueberry bread that is perfect for any summer celebration.

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Fresh lemon zest and juicy blueberries flavor this delicious Lemon Blueberry Bread that brings a pop of summertime flavor any time of year.

Slices of lemon blueberry bread on a white plate with cups of coffee, a bowl of blueberries, and a second plate of bread in the background

I have no idea what the weather is like in your neck of the woods, but based upon the news, I’m going to guess it’s pretty crappy.

It’s been snowing here in Ohio for what seems like 10 days straight and when they say it’s going to let up – it really doesn’t. And I know that we’re pretty lucky when it comes to being able to handle weather like this.

Aside from Elle loving to get outside to play in the snow, I’m pretty much over it and ready for spring. And I’m guessing you might be as well. Which is why I’m sharing this bright, delicious Lemon Blueberry Bread recipe with you in February.

Whether you make it this week for yourself or a friend in need or save the recipe for later, it might just be what you need to brighten up your day a bit.

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Orange Scones

Tender scones infused with orange zest and finished with a sweet orange glaze.

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Topped with a sweet orange glaze, Orange Scones are sweet, tangy, and tender. They are the best breakfast or afternoon snack with a cup of tea.

Three glazed orange scones on a white plate next to a ramekin of orange marmalade

I am so over winter right now. And let me tell you, it’s not helping matters that it’s supposed to be 4°F here on Sunday.

Every single winter I ask myself why we continue to live in the Midwest. Sure, changing seasons are great, but I could really do without the freezing cold temps after Christmas.

I mean, it snowed here in early May last year and I think we went over 20 days without sunshine.

Since the weather is less than amazing, I thought I’d brighten your day and mine with these sweet and tangy orange scones.

They’re simple to make and absolutely delicious for breakfast with a cup of tea.

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Mocha Coconut Bread

Mocha Coconut Bread

Several years ago, Starbucks offered a Mocha Coconut Frappuccino on the menu as one of their summer blended drinks. Anyone who is a regular reader knows that I’m a big coconut fan, so it’s probably not a surprise to learn that the combination of coffee, chocolate and coconut really worked for me …

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Mocha Coconut Bread

Several years ago, Starbucks offered a Mocha Coconut Frappuccino on the menu as one of their summer blended drinks. Anyone who is a regular reader knows that I’m a big coconut fan, so it’s probably not a surprise to learn that the combination of coffee, chocolate and coconut really worked for me on hot days that summer. It has been years since that drink was on the menu and I don’t see the combination of mocha and coconut all that often, even though it is a good one.

This Mocha Coconut Bread is a great way to enjoy these flavors no matter what the weather outside is like! The easy-to-make quick bread has plenty of flavor and is sure to become a staple if you are partial to mocha, to coconut or to both! The bread is moist and tender, with a tight crumb that is flecked with pieces of shredded coconut. You can taste the coconut, which adds a slight chewiness to the bread, in each bite, but the flavor of mocha dominates the loaf with a blend of both chocolate and coffee.

I recommend using instant espresso powder in this recipe, as it adds a more distinct coffee flavor than traditional instant coffee will. If you only have instant coffee, double the amount I’ve given below to get a similar flavor.  Although the loaf has a deep chocolate color, the bread is not overly rich or overly sweet, so you won’t feel one bit guilty for pairing a generous slice with a cup of coffee for breakfast. The bread keeps very well when stored in an airtight container and should stay fresh for a few days after baking.

As is the case with the majority of the coconut recipes on Baking Bites, you can use either sweetened or unsweetened shredded coconut in this recipe. I typically use sweetened coconut because I like a touch of extra sweetness to contrast with the bittersweet cocoa powder. If you want even more coconut flavor, opt for coconut milk (the light canned milk is always a good choice for baking). I finished my loaf with a sprinkle of coarse sugar to bring a little texture to the bread, however it is completely optional. The bread is excellent when eaten plain, but it can also be paired with butter, cream cheese or a smear of Nutella.

Mocha Coconut Bread
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup unsweetened cocoa powder
1 cup + 2 tbsp sugar
2 cups shredded coconut (sweetened or unsweetened)
2 large eggs
1 1/4 cups milk (pref. whole or low fat)
2 tsp instant espresso powder
2 tsp vanilla extract
1/3 cup butter, melted and cooled

Preheat oven to 350F. Lightly grease a a 9-5-inch loaf pan.
In a large mixing bowl, sift together flour, baking powder, salt and cocoa powder, making sure no large lumps of cocoa powder remain in the mixture. Stir in sugar and shredded coconut.
In a large bowl or microwave-safe measuring cup, warm 1/4 cup of milk in the microwave and dissolve espresso powder into it. Combine with the rest of the milk, then whisk in the eggs and vanilla until smooth. Make a well in the center of the dry ingredients and pour in egg mixture. Stir until just combined and only a few streaks of flour remain.
Add in melted butter and stir until batter is smooth and no streaks of butter remain.
Pour into prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf

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Cranberry Orange Scones

Cranberry Orange Scones drenched in vanilla glaze.

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Tart cranberries and sweet oranges come together in these soft and buttery Cranberry Orange Scones drenched in vanilla-orange glaze.

8 glazed cranberry orange scones arranged in a circle on a piece of parchment

INTRO

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Pumpkin Olive Oil Cake with Maple Olive Oil Glaze from Snacking Cakes

This one-bowl Pumpkin Olive Oil Cake with Maple Olive Oil Glaze is as easy as can be. It’s a great alternative to pie for Thanksgiving too. The maple olive oil glaze is sweet and savory all at once and has the most velvety texture.

This one-bowl Pumpkin Olive Oil Cake with Maple Olive Oil Glaze is as easy as can be. It’s a great alternative to pie for Thanksgiving too. The maple olive oil glaze is sweet and savory all at once and has the most velvety texture.

Pumpkin_SnackCakesCookbook_YossyArefi2144_LowRes.jpg

If you’re feeling to tired or to stressed for pie this Thanksgiving, or maybe you just don’t like pie (I know you’re out there!) - let me humbly suggest this Pumpkin Olive Oil Cake that comes together in one bowl without much fuss. You have probably guessed this already, but it’s a recipe from my new book Snacking Cakes!

It has all of the warm spices you could possibly want, and is topped with maple olive oil glaze and a pinch of sea salt for a sweet and savory vibe that makes it a great snack for anytime of day. You might even want to make one now to snack on as you’re cooking today and tomorrow…Just a thought!

Pumpkin_Alt_SnackCakesCookbook_YossyArefi2159_LowRes.jpg

It’s the perfect size for the small gatherings we are all having this year, and if you have leftovers they make an excellent breakfast the next day. We baked it as a loaf for the book, but you can certainly bake it in a round or square pan too.

Stay safe out there everyone. Happy Thanksgiving!

Pumpkin Olive Oil Cake with Maple Olive Oil Glaze from Snacking Cakes

Pumpkin cake isn’t just for the fall, and this version, spiked with a bit of allspice and black pepper, has a hit of warmth that makes it more exciting than your average pumpkin spice mix. The glaze has a sweet and savory thing going on that pairs beautifully with the spices. If you prefer your pumpkin cake unadorned, feel free to skip the glaze and just sprinkle a few tablespoons of untoasted pepitas over the top of the cake batter before it goes into the oven.


Pumpkin Olive Oil Cake

1 cup (200g) light brown sugar

2 large eggs


1 cup (230g) pumpkin puree


½ cup (120ml) olive oil

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

1/8 teaspoon ground allspice

A few grinds of black pepper

½ teaspoon kosher salt

1½ cups (190g) all-purpose our

1 teaspoon baking powder

½ teaspoon baking soda

2 tablespoons chopped toasted pepitas (optional)

 

Maple Olive Oil Glaze

1 cup (100g) confectioners’ sugar

2 tablespoons olive oil


2 tablespoons maple syrup


1 to 2 tablespoons hot water

Pinch of kosher salt

Chopped pepitas (optional)

Flaky salt (optional)


1. Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

2. MAKE THE CAKE: In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, olive oil, cinnamon, cardamom, allspice, pepper, and kosher salt. Whisk until smooth and emulsified.

 3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.

4. Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Sprinkle the pepitas over the top if you are not going to glaze the cake.

5. Bake until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper
to lift the cake out of the pan and set it on the rack to cool completely.

6. MAKE THE GLAZE: Combine the confectioners’ sugar, olive oil, maple syrup, 1 tablespoon of the hot water, and a pinch of kosher salt in a medium bowl. Whisk until smooth, adding more water as necessary to make a thick but pourable glaze.

7. Pour the glaze over the cooled cake and sprinkle with the pepitas and flaky salt, if desired. Let the glaze set for about 20 minutes before slicing the cake. (Store the cake, well wrapped, at room temperature for up to three days.)

Use Another Pan

LOAF: Bake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes. You’ll need a half batch of glaze to coat the cake in a thin layer.

ROUND: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 25 to 35 minutes.

SHEET: Double the ingredients for the cake and bake in a
9 x 13-inch pan until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes. Double the ingredients for the glaze, too.

Dress It Up

Add a dollop of Brown Sugar Whip (page 180) or a scoop of ice cream (or both!) to slices of cake before serving.

Flavor Variations

PUMPKIN CHOCOLATE CHIP CAKE: Prepare the cake as directed, then fold in ½ cup (85g) chopped bittersweet chocolate just before pouring the batter into the pan. Top with Cocoa Glaze (page 135).

 RYE PUMPKIN CAKE: Substitute ½ cup (65g) light rye flour for the all-purpose flour. This version is also quite nice with a bit of chocolate folded into the batter.

Sourdough Pumpkin Bread (Vegan)

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Using homemade pumpkin puree I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly. An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more […]

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sourdough pumpkin bread sliced with a cup of tea

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!!

a loaf of vegan sourdough pumpkin bread with tea being poured and winter squash

Using homemade pumpkin puree

I had planned on doing this a few weeks ago but found I there was NO CANNED PUMPKIN PUREE in stock anywhere near me & ordering it online would’ve cost £3 a tin! Who’s buying up all the canned pumpkin!? Anywho, I’m no stranger to making my own purees so I went ahead and bought a cooking pumpkin, cut it in half & roasted for an hour then scooped the flesh out & blended it up to make some puree. However I found that this homemade puree was much more watery than the canned puree so the loaf turned out gummy and crumbly.

An intense few weeks of shoots got in the way but this week I got round to retesting it with homemade pumpkin puree which I strained in a cheesecloth-lined strainer set over a bowl for 3 hours. I also gathered up the edges of the cheesecloth after this time and gently squeezed until no more water was coming out. This resulted in a texture which was much more like the canned pumpkin puree I buy. I tried it in a loaf and it worked a treat!!

a sliced sourdough pumpkin loaf on a plate with a cup of tea

Luckily, I’d had a conversation with someone on my IG DMs about converting my banana bread into a a pumpkin bread (shout out to Kelsey!!). She actually tested the recipe too – telling me her changes of increasing the sugar slightly & lowering the pumpkin slightly – and declared it a success ? I’ve made it both with 150g sugar and 200g sugar and they both work out so it’s up to you and your preferred level of sweetness.

As well as these changes, I made a custom pumpkin spice blend for the cake with cinnamon, nutmeg, cloves & ginger for that Autumnal flavour. As I had some oranges to hand, I grated in some zest too as I always find it helps to round out the spices in things like carrot cakes & pumpkin breads. This is such a delicious, soft loaf and is VERY moreish. Perfect for a cuppa as an afternoon snack!

Other sourdough discard recipes

Sourdough Pumpkin Bread (Vegan)

Sourdough Pumpkin Bread (Vegan)

Yield: 1 loaf (serves 12)

A warmly spiced vegan pumpkin bread which uses sourdough discard!

Ingredients

  • 200g (3/4 cup plus 1 tbsp) pumpkin puree* (SEE NOTES if using homemade)
  • 150g (3/4 cup) to 200g (1 cup) light brown sugar*
  • 90g (1/3 cup + 2 tsp) neutral oil or light olive oil
  • 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • zest of 1 orange, finely grated
  • 1/4 tsp fine table salt
  • 150g (3/4 cup) sourdough starter/discard (100% hydration)
  • 120g (1 cup) plain white (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)

Topping (optional):

  • 2 tbsp light brown sugar
  • 3 tbsp pumpkin seeds/pepitas

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.
  2. In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth. Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.
  3. Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.
  4. Bake for 55-70 minutes - a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
  5. Allow to cool before removing from the tin, slicing & serving.

Notes

Adapted from my Sourdough Banana Bread (vegan)

Amount of sugar: use 150g for a slightly less sweet loaf or 200g if you prefer things sweeter

If using homemade pumpkin puree: it is essential that your pumpkin puree is drained before weighing & using in this recipe. To do this, line a sieve (mesh strainer) set over a bowl with 2 layers of cheesecloth. Fill with your homemade pumpkin puree and leave to drain for 2-3 hours. After this time, gather up the edges of the cheesecloth and twist together at the top. Gently squeeze the bundle of puree to remove any last bit of water - don't squeeze too hard or the puree may start to seep through the cheesecloth! The texture should be very thick just like canned pumpkin puree. You can now measure it out and use it in the recipe.

To make homemade pumpkin puree: cut your pumpkin in half. Place cut side down on a baking tray and roast at 180C fan (350F) for 1-2 hours until completely soft. Remove from the oven, flip over and scoop out the seeds then discard them. Scoop the flesh into a blender/food processor/bowl with sitck blender, discard the skin. Blitz the flesh until smooth then drain as instructed above.

What is 100% hydration sourdough starter? This means that when feeding your starter, you're using an equal weight of flour & water (e.g. feeding it with 50g flour & 50g water each time).

Non-Vegan option: use 100g butter, melted, in place of the oil.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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